Chicken Alambre

Food entrepreneurs have a new way to get started: "incubator" kitchens that lease space at reasonable rates. After hatching her business in San Francisco's La Cocina incubator, Veronica Salazar of El Huarache Loco (huaracheloco.com) opened a Mexican restaurant serving dishes like this fajita-like alambre.

Total Time: 0:30

Level:
Easy

Serves:
8

Ingredients

1 tbsp. vegetable oil

1 large red onion

12 oz. fresh chorizo

6 oz. slab bacon

12 oz. skinless, boneless chicken thighs

2 red bell peppers

8 oz. Oaxaca cheese or mozzarella cheese

Directions

Heat the oil on a large griddle. Add the bacon and chorizo and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve.